In a grinder jar, takes 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 6-7 garlic, 1-inch ginger, and 3-4 green chilies.
Coarsely grind everything.
Now heat the pan with 2 tablespoon oil and add ground chili cumin mixture. Saute for a minute on low flame.
Further, add ¼ teaspoon turmeric, 1 teaspoon coriander powder, and ¼ teaspoon of hing. Stir well.
Add mashed potatoes and salt.
Mix all the ingredients very well.
Add 3 tablespoon coriander leaves and 1 tablespoon lemon juice. mix everything well.
Switch off the flame and after cooling down, make balls from the potato mixture.
In a mixing bowl, add 1 cup besan , ½ tsp carom seeds, a pinch of turmeric, ½ tspred chili powder, salt to taste, and ¾ cup water or as required.
Make a thick, lumps-free batter.
Heat the oil in Kadai for frying.
Deep the aloo balls in besan batter.
Add coated potato balls to hot oil and fry them on medium flame until looks golden and crisp.
Remove batata vada from kadhai.
Serve Batata Vada when it’s hot with garlic chutney.